Asado Uruguayo

About This Recipe

Uruguay's most important culinary tradition: slow-grilled beef, pork, and chicken with charred vegetables. It's a festive gathering where quality meat and simple preparation are everything. Rooted in the everyday cooking of Uruguayan kitchens, Asado Uruguayo balances technique and tradition: the beef ribs or short ribs is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight dinner or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the beef ribs or short ribs, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.

Ingredients

Serves 8

• 1 kgbeef ribs or short ribs
• 600 gpork chops
• 4 chickenchicken leg quarters
• 4 eachbell peppers, halved
• 3 mediumzucchini, halved lengthwise
• 3 tbspolive oil

Instructions

1. 1

   Prepare Grill

   Set up charcoal grill with medium-hot zone. Let coals burn to perfect temperature.

2. 2

   Season Meat

   Season all meat generously with salt and pepper only. No other seasoning needed.

3. 3

   Grill Beef First

   Place ribs on grill, cooking 35-45 minutes, turning occasionally until cooked through.

4. 4

   Add Other Meats

   Add pork chops and chicken, cooking 25-30 minutes until done. Add vegetables last.

5. 5

   Finish Vegetables

   Grill vegetables 10-15 minutes until charred and tender. Brush with olive oil.

Variations

• •

  Add grilled corn on the cob

• •

  Include whole fish for variety

• •

  Grill chimichurri vegetables alongside

• •

  Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.

• •

  Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.

Storage

Serve immediately. Leftovers can be refrigerated and eaten cold Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.

Frequently Asked Questions